5 Bean Chili

This is a fabulous recipe for those "chili" nights or just when you need a little comfort. High in protein and you can make it as mild or as spicy as your heart desires.  Enjoy!

1-1/2 lb. ground beef

4 heaping T. chili powder, or to taste

1 T. cumin

1 med. yellow onion, coarsely chopped

1 lg. green bell pepper, coarsely chopped

2 cloves garlic, large, minced

2 27-oz cans Bush's Chili Beans, both mild or one mild, one hot

7 (15-oz.) cans beans, any combo black, dark red and light red kidney, pinto, well drained

2 (15-oz.) cans fire roasted diced tomatoes

1 (64-oz.) bottle V8 or vegetable juice

1 T. salt or to taste

1 dash red pepper flakes or Tabasco Sauce to taste

In a large stock pot, I use an 8 quart, brown ground beef, 1/2 of the chili powder, and 1/2 of the cumin until meat is cooked through. Drain meat thoroughly and put it back in the pot. Stir in onions, peppers, and garlic. Add both cans of Bush's Chili Beans, stir until thoroughly combined. Add the rest of the beans and the Diced Tomatoes. It will be thick but stir as much as possible. Slowly stir as much vegetable juice as the pot will hold. Add most of the chili powder, the rest of the cumin, salt and pepper. Add additional chili powder and salt to your taste. Bring to a boil, cover, lower heat to low and simmer for two hours, stirring occasionally. Makes great leftovers for days.